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Gluten Free Soy, Ginger and Honey Duck with Pak Choi and Jasmine Rice

This dish is one of my favourite oriental dishes and always tastes amazing. My husband Stuart has been cooking this for a couple of years now and we got the original idea in a magazine from a recipe that used duck legs and savoy cabbage. He’s adapted the recipe to use duck breasts instead and we serve it with fluffy rice and pak choi rather than savoy cabbage and mash.


It takes around half an hour to cook and is both gluten free and dairy free.

Ingredients for Gluten Free Soy, Ginger and Honey Duck (serves 2)

  • ¬†2 duck breasts
  • 3cm (1 inch) root ginger, shredded
  • 3 cloves garlic
  • 1 red chilli, sliced (deseed if you don’t like it a little spicy!)
  • 2 tbsp of gluten free soy sauce (we use Tamari)
  • 2 tbsp honey
  • 3 fresh plum tomatoes, finely chopped
  • 1 tsp five spice powder (double check the ingredients to ensure it is gluten free)
  • 2 pak choi
  • 1 tbsp seseme oil
  • 150g (dry weight) Thai Rice



1) Pre heat the oven to 200 degrees centigrade

2) Put a lasagne style oven proof dish in the oven to heat

3) Sauté the chilli, ginger and garlic in seasme oil quickly for 1-2 minutes then put in the oven dish with the chopped tomatoes, soy sauce and honey

4) Cook for 5 minutes in oven

5) Seal the duck in a hot pan, skin down for 6-8 minutes. Turn duck to quickly colour.

6) Take the duck breasts and fat and add to oven dish.

7) Cook for 10 minutes in the oven.

8) Take the prepared pak choi and add to oven dish. Cover the pak choi with sauce to ensure that it cooks and put back in the oven for another 10 minutes.

9) Once the 10 minutes is complete, remove the duck from the dish and slice each duck breast.

10) Serve the pak choi on plate of rice and put slice duck breast on top, finishing with the sauce.

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